This recipe is inspired by the cuisine of the Middle East. It is incredibly simple, uses ten ingredients, and has a nice, subtle, low key flavor. If you are looking for a dish that’s comforting, budget-friendly and healthy, this is the one for you. And man, the carrots! The carrots taste so good. They really know how to party with pomegranate molasses.
Speaking of, for the uninitiated, pomegranate molasses is reduced pomegranate juice. You can buy it or you can make it yourself. It works well in stews, soups, desserts, and salads. A little goes a long way, so start small when adding it to dishes.
Finally, make sure to only use canned kidney beans for this recipe. Using dried kidney beans in a slow cooker can lead to food poisoning. Learn more here.
Slow Cooker Stewed Kidney Beans, Carrots and Chard with Bulgur
1 large leek (white part only), thinly sliced
4 garlic cloves, chopped
2 tsp olive oil
1 cup broth (I used fake chicken broth)
2 Tbsp pomegranate molasses
2-3 Tbsp reduced sodium soy sauce
2 15.5 ounce cans of kidney beans, drained and rinsed
2 large carrots, thick cut on a bias
1 large bunch swiss chard, chopped
2 cups bulgur
4 cups water
1. Saute the leeks and garlic in olive oil. When the leeks are soft, add the broth, pomegranate molasses and soy sauce. Stir until well combined, and simmer for 2 minutes over low heat.
2. Add the kidney beans, carrots and chard to the slow cooker. Combine with the leeks and broth. Secure the lid and cook on HIGH for 3-4 hours.
3. When the stewed vegetables are done cooking, remove the lid to the slow cooker and taste. Adjust seasonings, if needed (does it need more soy sauce? More pomegranate?).
4. Then, bring 4 cups of water to a boil on the stove. Add the bulgur. Bring the heat down to low and boil the bulgur for 10 minutes with the lid vented. Put the lid down all the way on the pot and remove the bulgur from heat. After 15 minutes, or when the bulgur is soft enough to eat, drain off any excess water and fluff with a fork. Serve the stewed vegetables over the bulgur.